Fish Pochero

5 from 1 vote

Fish pochero is a delicious Filipino twist on the classic pochero recipe. This version uses tender white fish with fried tilapia, Chinese sausage, chickpeas, and fresh vegetables simmered in a rich tomato based broth.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino, Southeast Asian

Keyword: comfort food, filipino fish recipe, fish pochero, hearty, one-pot, pochero, simmered

Servings: people

Calories: 886kcal

Author: Vanjo Merano

Ingredients

2 pieces tilapia whole, cleaned and scales removed
1 ounce pork fat diced
1 piece Chinese sausage sliced
1 medium potato sliced into chunks
2 pieces saba banana sliced into chunks
12 pieces long green beans
14 ounces chickpeas canned, drained
1 bunch pechay
5 cloves garlic crushed
1 piece onion sliced
2 pieces tomatoes wedged
3.5 tablespoons tomato paste
2 teaspoons salt
1 cup cooking oil
4 cups water
fish sauce to taste
ground black pepper to taste

Instructions

Rub salt all over the fish, making sure to get it inside the cavity and on both sides. Let it stay for 5 minutes. This helps draw out moisture and seasons the fish.
2 pieces tilapia, 2 teaspoons salt
Heat cooking oil in a pan over medium high heat. Once the oil is hot (it should shimmer), carefully place the fish in the pan. Fry both sides until golden brown, about 4 to 5 minutes per side. Remove from the pan and set aside on a plate.
1 cup cooking oil
In a clean pan over medium heat, add the diced pork fat. Sear until enough fat renders and you see crispy bits, about 3 to 4 minutes. The fat should be golden and the oil clear.
1 ounce pork fat
Add the crushed garlic and sliced onion. Sauté until the onion softens and becomes translucent, about 2 minutes.
5 cloves garlic, 1 piece onion
Put in the sliced Chinese sausage and sauté for 1 minute to release its oils.
1 piece Chinese sausage
Stir in the wedged tomatoes and sauté until they start to break down and become tender, about 2 to 3 minutes.
2 pieces tomatoes
Mix in the tomato paste and water. Stir everything together and let it come to a boil.
3.5 tablespoons tomato paste, 4 cups water
Drop in the potato chunks once the liquid is boiling. Cook for 3 minutes. The potatoes should start to soften but still hold their shape.
1 medium potato
Toss in the saba banana slices and drained chickpeas. Cook for another 3 minutes. The bananas should be tender but not mushy.
2 pieces saba banana, 14 ounces chickpeas
Add the long green beans and season the broth with fish sauce and ground black pepper to taste. Stir gently.
12 pieces long green beans, fish sauce, ground black pepper
Slide in the fried fish carefully. Try not to break it apart. Simmer for 2 minutes to let the fish absorb the flavors.
Place the pechay on top of everything. Cover the pot and cook for 1 minute. The residual heat will wilt the pechay perfectly.
1 bunch pechay
Transfer everything carefully to a serving bowl. Serve hot with steamed rice. The broth is perfect for spooning over the rice, so don't leave any behind!

Notes

Fish: Fresh is best, but frozen tilapia works fine. Thaw completely and pat very dry before frying. You can also use bangus or maya maya.

Chinese sausage substitute: Use chorizo de bilbao if needed.

Vegetables: Feel free to add cabbage, carrots, or bell peppers. Just adjust cooking times accordingly.

Storage: Leftovers keep for 2 days in the fridge in an airtight container. Reheat gently on the stovetop to avoid overcooking the fish.

Make ahead: You can prep all the vegetables and fry the fish up to 4 hours ahead. Keep refrigerated until ready to cook.

Nutrition